Red Quinoa Pilaf - August Recipe

• Great side dish
  
• Gluten-frees
• Serves 7
• 10 minute prep
• 30 minute cook time
  

2 tsp olive oil
1/2 c. chopped onion
2 tsp. minced ginger
2 garlic cloves, minced
1 cup Inca Red Quinoa
1 1/2 cups organic, reduced-sodium chicken broth
1 cup canned (garbanzo) chickpeas, rinsed and drained
1/3 cup raisins, plumped in hot water for 10 minutes, then drained
1 T. minced fresh mint (do not use if salicylate-sensitive)
2 T. lime juice
Salt and black pepper to taste

Directions: Heat the oil in a large skillet over medium heat. Add the onion, ginger, and garlic, and saute for 4 minutes. Add the quinoa, and saute 1 minute.

Add the broth and bring to a boil. Lower the heat, cover, and cook for 15 minutes. Fluff the quinoa with a fork, and add the chickpeas, raisins, mint, and lime juice. Season with sat and pepper. Cook for 1 minute.